Get the Recipe:
Cannoli Dip
This cannoli dip is as simple to make as it is impossible to resist. Perfect for any occasion, it's sure to be the star of your dessert spread!
Ingredients
- 15 ounces (425 g) whole milk ricotta cheese (about 1 3/4 cups), strained to remove excess water
- 1 cup (226 g) mascarpone cheese
- 1 1/4 to 1 1/2 cups (137 to 165 g) confectioners' sugar, adjust to taste
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup (170 g) mini chocolate chips, plus more for garnish
- pinch salt
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Instructions
- Strain the ricotta to remove excess liquid. You can use cheesecloth, a fine mesh sieve, or another method.*
- In a large mixing bowl, combine the ricotta and mascarpone cheese until smooth. You can use a hand mixer or a whisk to ensure the mixture is thoroughly blended.
- Add the confectioners’ sugar, vanilla extract, and almond extract to the cheese mixture. Mix until the ingredients are well incorporated and the mixture is smooth.
- Gently fold in the mini chocolate chips, reserving some for garnish if you like.
- Cover and refrigerate the dip for at least 30 minutes before serving. This allows the flavors to meld together and the dip to firm up a bit.
- Transfer the cannoli dip to a serving bowl and sprinkle the reserved chocolate chips on top for garnish. Serve with various cookies, chips, and fruit.
Notes
- *Longer is better for straining the ricotta. I recommend at least 15 to 20 minutes, but you can also leave it in the refrigerator overnight.
- Keep tightly stored in the refrigerator up to 5 days. Stir before serving.
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